Lasagna Florentine

8 oz (about 9 pieces) Rippled Edge Lasagna, uncooked
1/2 lb fresh mushrooms, sliced
2 cups chopped carrots
1 cup finely chopped onions
2 cloves garlic, minced
2 tbs vegetable oil
One 10 oz pkg fresh spinach, washed, trimmed and torn into small pieces
2 cups (16 oz container) low-fat cottage cheese
2 eggs
1-3/4 cups (15-1/2 oz jar) spaghetti sauce
1/4 cup grated Parmesan cheese

Cook lasagna according to package directions for 10 minutes; drain. (Separate lasagna and lay out flat on wax paper or aluminum foil to keep the pieces from sticking together as they cool). Saute mushrooms, carrots, onions and garlic in oil in 5-quart non-stick saucepan until onions are tender, but not brown. Add spinach and cook, stirring constantly, until spinach is tender, about 2 to 3 minutes.

Combine cottage cheese and eggs; add to spinach mixture. Pour a thin layer of sauce on bottom of 13x9 inch baking pan. Arrange 3 pieces of Lasagna in layer over sauce. Spread half the spinach mixture evenly over lasagna; sprinkle with 1 table spoon Parmesan cheese. Repeat layer of lasagna, remaining spinach mixture and 1 tbs Parmesan cheese. Cover with aluminum foil; bake at 375F for 25 minutes or until hot and bubbly.

Uncover; bake 5 minutes longer. Let stand 10 minutes before cutting for easier handling.

Makes 8 servings.

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Cajun Country -- New Iberia, Louisiana